B's Broccoflower Carrot Soup
- Number of Servings: 6
Ingredients
Broccoli, Cauliflower, Carrots, Onion, Butter, Garlic, Chicken Broth, Celery, Thyme, Nutmeg, Salt, Pepper
Heat 2T salted butter in large pot until melted over medium heat.
Then add and simmer covered for 10 minutes, stirring occasionally:
1 roughly chopped large onion
3 diced cloves of garlic
1 stalk celery, diced
1/4 tsp dried thyme leaves
pinch nutmeg
Next add the following, bring to a boil and simmer for 20 minutes or until tender:
1 16 oz. bag frozen cauliflower - thawed
1 16 oz. bag frozen cauliflower, broccoli, carrot blend - thawed
5 cups chicken stock/broth
Turn off heat and allow to cool a bit. Then puree the mixture in blender or with immersion blender in pot until smooth and velvety.
Season with salt and pepper to taste. Garnish with reduced fat sharp cheddar cheese if desired. This recipe makes 6 very generous portions. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user BUSYBEEGAL.
Then add and simmer covered for 10 minutes, stirring occasionally:
1 roughly chopped large onion
3 diced cloves of garlic
1 stalk celery, diced
1/4 tsp dried thyme leaves
pinch nutmeg
Next add the following, bring to a boil and simmer for 20 minutes or until tender:
1 16 oz. bag frozen cauliflower - thawed
1 16 oz. bag frozen cauliflower, broccoli, carrot blend - thawed
5 cups chicken stock/broth
Turn off heat and allow to cool a bit. Then puree the mixture in blender or with immersion blender in pot until smooth and velvety.
Season with salt and pepper to taste. Garnish with reduced fat sharp cheddar cheese if desired. This recipe makes 6 very generous portions. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user BUSYBEEGAL.
Nutritional Info Amount Per Serving
- Calories: 93.7
- Total Fat: 4.1 g
- Cholesterol: 10.2 mg
- Sodium: 547.0 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 5.1 g
- Protein: 3.8 g